A quintessential German pasta salad, Nudelsalat is a creamy and tangy delight perfect for picnics, barbecues, and potlucks. This authentic recipe combines tender pasta, savory Fleischwurst (or ham), crisp vegetables, and hard-boiled eggs, all tossed in a zesty mayonnaise and pickle juice dressing. It's a comforting and beloved classic that tastes even better the next day.
Prep25 min
Cook15 min
Servings8
Serving size: 1 serving
633cal
16gprotein
49gcarbs
41g
Ingredients
454 g Fusilli Pasta (Approx 1 lb. Or use elbow macaroni or rotini.)
2 tbsp Salt (For boiling pasta water.)
4 count Large Eggs
1 cup Frozen Peas
1.5 cup Mayonnaise (Use full-fat for best results.)
227 g Fleischwurst (Approx 8 oz, diced. Can substitute with Lyoner, bologna, or cooked ham.)
0.75 cup Dill Pickles (Finely diced. Use German Gewürzgurken for authenticity.)
1 count Red Bell Pepper (Medium-sized, finely diced.)
A fundamental technique in Indian kitchens, perfect hard-boiled eggs are the star of dishes like Egg Curry and Biryani, or enjoyed simply with a sprinkle of salt and pepper. This foolproof method yields firm, bright yellow yolks and tender whites every time, making it a versatile protein source for any meal.
Create exceptionally crisp, tangy, and flavorful homemade dill pickles with this classic canning recipe. Packed with fresh dill and garlic, these pickles are a superior alternative to store-bought versions and the perfect crunchy addition to sandwiches, burgers, or as a standalone snack.
About Nudelsalat, Hard Boiled Eggs and Dill Pickles
Creamy German pasta salad with protein-packed eggs and tangy pickles – pure comfort food!
This german_american dish is perfect for lunch. With 799.5300000000001 calories and 29.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Small, finely chopped.)
3 tbsp White Vinegar
3 tbsp Dill Pickle Juice (From the pickle jar.)
1 tbsp Dijon Mustard
1 tsp Granulated Sugar
0.5 tsp Black Pepper (Freshly ground.)
2 tbsp Fresh Parsley (Chopped, for garnish.)
2 tbsp Fresh Chives (Finely chopped, for garnish (optional).)
Instructions
1
Cook Pasta and Peas
Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt.
Add the fusilli pasta and cook according to package directions until al dente, typically 8-10 minutes.
In the final minute of cooking, add the frozen peas to the pot to blanch them.
Drain the pasta and peas in a colander and immediately rinse thoroughly with cold running water to stop the cooking process and cool them down. Set aside to drain completely.
2
Prepare Eggs and Other Ingredients
While the pasta is cooking, place the eggs in a separate saucepan and cover with cold water by at least an inch. Bring to a boil, then turn off the heat, cover the pot, and let stand for 12 minutes.
Transfer the eggs to an ice bath to cool completely. Once cooled, peel and chop the eggs.
Dice the Fleischwurst, red bell pepper, and dill pickles. Finely chop the red onion, parsley, and chives.
3
Mix the Dressing
In a very large mixing bowl, whisk together the mayonnaise, white vinegar, dill pickle juice, Dijon mustard, sugar, 0.5 tsp of salt, and black pepper until the dressing is smooth and creamy.
4
Combine and Chill the Salad
Add the cooled pasta and peas, chopped eggs, diced Fleischwurst, bell pepper, red onion, and pickles to the bowl with the dressing.
Gently fold all the ingredients together with a large spatula until everything is evenly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably up to 4 hours, to allow the flavors to meld.
Before serving, give the salad a gentle stir. If it seems a bit dry (the pasta will absorb some dressing), mix in an extra tablespoon of mayonnaise or pickle juice. Garnish with fresh parsley and chives.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
8 pieces Large Eggs
6 cup Water (or enough to cover eggs by 1 inch)
0.5 tsp Salt (added to water to help prevent cracking)
2 cup Ice Cubes (for the ice bath)
Instructions
1
Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Stir in the salt, which can help prevent the egg whites from leaking out if a shell cracks during cooking.
2
Place the saucepan on the stove over high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
As soon as the water reaches a rolling boil, turn off the heat completely. Cover the saucepan with a tight-fitting lid and let the eggs stand in the hot water for 10-12 minutes. For a slightly softer, jammy yolk, reduce the time to 9 minutes.
4
While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and ice cubes.
5
Using a slotted spoon, carefully transfer the cooked eggs from the hot water directly into the ice bath. Let them cool for at least 5-10 minutes. This step is crucial as it stops the cooking process and makes the eggs easier to peel.
6
To peel, gently tap an egg on a hard surface and roll it between your hands to crack the shell all over. Start peeling from the wider end of the egg. Rinse under cool water to remove any small shell fragments. Serve as desired.
4 cup water (Use filtered or distilled water for best results)
4 cup white vinegar (Must be 5% acidity for safe canning)
0.5 cup pickling salt (Do not use iodized table salt)
8 large sprigs fresh dill (With flower heads if possible for extra flavor)
12 cloves garlic (Peeled and lightly smashed)
4 tsp black peppercorns
4 tsp mustard seeds (Yellow or brown)
2 tsp red pepper flakes (Optional, for a little heat)
Instructions
1
Sterilize Jars and Lids (15 minutes)
Wash 4 quart-sized canning jars, lids, and rings in hot, soapy water and rinse well.
Place the jars on a rack in a large water bath canner or stockpot. Cover with water by at least 1 inch and bring to a simmer (180°F/82°C). Keep jars hot until ready to use to prevent cracking.
Place lids and rings in a small saucepan of hot water; do not boil. Keep them warm.
2
Prepare the Cucumbers (15 minutes)
Thoroughly wash cucumbers under cold running water, gently scrubbing away any spines or dirt.
Trim 1/16th of an inch from the blossom end of each cucumber. This end contains an enzyme that can cause mushy pickles.
For extra crispness, submerge the trimmed cucumbers in an ice water bath for 30 minutes while you prepare other ingredients.
Cut cucumbers into spears, slices, or leave whole as desired.
3
Pack the Jars (10 minutes)
Carefully remove one hot jar at a time from the canner, pouring the water back into the pot.
In the bottom of each jar, place 2 sprigs of fresh dill, 3 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes (if using).
Tightly pack the prepared cucumbers into the jars, leaving a 1/2-inch headspace at the top.
4
Make the Pickling Brine (5 minutes)
In a large non-reactive saucepan (stainless steel or enamel), combine the 4 cups of water, 4 cups of white vinegar, and 1/2 cup of pickling salt.
Bring the mixture to a rolling boil over medium-high heat, stirring until the salt has completely dissolved.
5
Fill and Seal the Jars (5 minutes)
Carefully ladle the hot brine into each packed jar, covering the cucumbers completely while maintaining the 1/2-inch headspace.
Remove air bubbles by sliding a bubble remover tool or a thin wooden skewer around the inside of the jar.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Center the lid on the jar and screw on the ring until it is 'fingertip-tight'—just snug, not forced.
6
Process in Water Bath (20 minutes)
Using a jar lifter, carefully place the sealed jars back into the canner. Ensure the water level is at least 1-2 inches above the tops of the jars, adding more boiling water if necessary.
Cover the canner and bring the water to a full rolling boil.
Once boiling, start a timer and process the jars for 10 minutes (for altitudes up to 1,000 ft).
After 10 minutes, turn off the heat, remove the lid, and let the jars stand in the hot water for 5 more minutes to acclimate.
7
Cool, Check Seal, and Store
Remove the jars from the canner and place them upright on a towel-lined countertop, leaving space between them to cool.
Let the jars cool undisturbed for 12-24 hours. Do not tighten the rings. You should hear 'pinging' sounds as the lids seal.
After 24 hours, check the seals. Press the center of each lid; if it does not flex up or down, the jar is sealed. Remove the rings, wipe the jars, label, and date them.
Store sealed jars in a cool, dark place for at least 2 weeks to allow flavors to develop. They are best after 4-6 weeks and will keep for up to 18 months.
